Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Root Veggie Mash Recipe
    Lost? Site Map

    Root Veggie Mash

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chicagoland Chef du Jour's Note:

    I love root veggies and over purchased for the Thanksgiving Day bash. I decided to do something simple and it was outstanding. Use as many or as few veggies as you like. They are all so sweet that size & amounts just don't matter!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Peel and slice all veggies to similar sizes. They will become tender at the same time this way.
    2. 2
      Add to a pot of salted water, just enough water to cover.
    3. 3
      Bring to boil, turn down the heat and simmer until tender. Drain off water. Leave in pot.
    4. 4
      Add butter and mash. Add more salt if desired.
    5. 5
      Serve immediately.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on January 22, 2008


      Fantastic recipe although the directions seemed to stop at number 2 and didnt include anything further. I assumed what was left to do was to drain when tender, and mash with fork, then add salt to taste, etc... So that is what I did. I used the ingredients listed except carrot as I forgot, then when tender but not mushy, I drained them and mashed gently. Should be noted I did not remove skins. Then I drizzled with olive oil and sprinkled sea salt on it. It was very good; a more refreshing, lighter flavor than mashed potatoes; not so heavy feeling. On my daughter's I added a bit of organic butter and sea salt. I will make these again and will experiement with different root veggies. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Root Veggie Mash

    Serving Size: 1 (152 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 203.1
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 7.3 g
    Cholesterol 30.5 mg
    Sodium 205.7 mg
    Total Carbohydrate 23.0 g
    Dietary Fiber 6.9 g
    Sugars 14.8 g
    Protein 3.3 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites